Chamomile and honey cupcakes _featured |

Chamomile and Honey Cupcakes

Chamomile and honey cupcakes_title |

Chamomile and Honey Cupcakes, just perfect for summer treat! The chamomile flowers are from my tiny balcony garden, you can also use dried chamomile flowers or chamomile tea. 

Chamomile and Honey Cupcakes

Chamomile Infused Cupcakes with Honey Buttercream Frosting

Course Dessert
Cuisine American
Keyword Baking with flowers, Chamomile, Cupcakes, Honey Buttercream Frosting
Prep Time 30 minutes
Cook Time 45 minutes
Servings 9


Chamomile Infused Milk

  • 125 ml Milk ½ Cup
  • 2 tbsp Chamomile Flowers (fresh / dried)

Chamomile Cupcakes

  • 115 gm Butter 1 Stick
  • 100 gm Granulated Sugar ½ Cup
  • 2 L Eggs
  • 120 gm All purpose Flour 1 Cup
  • Tsp Baking Powder
  • 125 ml Chamomile infused milk ½ Cup

Honey Buttercream Frosting

  • 150 gm Butter 1¼ Stick
  • 200-225 gm Icing Sugar about 2 cups (depending on the consistency you want to pipe)
  • tbsp Honey


Chamomile Infused Milk

  1. In a small pan, add the milk and chamomile flowers/ tea. Let it simmer, take it off the heat and let it come to room temperature.

  2. Once its room temperature, strain the flowers from the milk and keep aside.

Chamomile Cupcakes

  1. Preheat the oven to 350° F/ 180° C. Line the cupcake liners in a cupcake/ muffin tin.

  2. In a bowl fitted with the paddle attachment of a stand mixer. Add and cream the butter and sugar until light, pale and fluffy.

  3. Add and beat one egg at a time. Sift the dry ingredients ( All purpose flour + Baking powder) into the bowl.

  4. Add the chamomile milk into the bowl. Beat until all the ingredients are incorporated thoroughly.

  5. Scoop the batter into the cupcake liners and bake for 18 minutes. Check to see with a wooden skewer to see if completely baked or until it golden and spongy on top.

  6. Remove from oven and let it cool on cooling rack.

Honey Buttercream Frosting

  1. In a bowl, attached with a paddle attachment of a stand mixer. Add the butter and half of the icing sugar, cream and beat until light.

  2. Add the honey and the rest of the icing sugar. Beat the mixture until it reaches the piping consistency.

  3. If the buttercream is runny, add more icing sugar. If the buttercream is too stiff to pipe, add 1 tsp of milk/ cream to get to perfect consistency.


  1. Once the cupcakes are down to room temperature, pipe the honey buttercream frosting using a round piping tip. Garnish with fresh chamomile flowers or a drizzle of honey.

Happy Baking



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